Mumbai

Kashmiri Cuisine

The history of modern Kashmiri cuisine can be traced back to the fifteenth
century invasion of India by
Timur, and the migration of 1700 skilled woodcarvers, weavers, architects,
calligraphers and cooks from Samarkand to the valley of Kashmir. The
descendants of these cooks, the Wazas, are the master chefs of
Kashmir.

The ultimate formal banquet in Kashmir is the royal Wazwan. Of its
thirty-six courses, between fifteen and thirty can be preparations of meat,
cooked overnight by the master chef, Vasta Waza, and his retinue of
wazas. Guests are seated in groups of four and share the meal out of
a large metal plate called the trami.

The meal begins with a ritual washing of hands at a basin called the
tash-t-nari, which is taken around by attendants. Then the tramis
arrive, heaped with rice, quartered by four seekh kababs and
contains four pieces of methi korma, one tabak maaz, one
safed murg, one zafrani murg, and the first few courses.
Curd and chutney are served seperately in small earthen pots. As each
trami is completed, it is removed, and a new one brought in,
until the dinner has run its course. Seven dishes are a must for these
occassions-- Rista, Rogan Josh, Tabak Maaz,
Daniwal Korma, Aab Gosht, Marchwangan Korma and
Gushtaba. The meal ends with the Gushtaba.

Recipes

N denotes a new link,
B a broken link, and
? a recipe which is probably not
traditional kashmiri.